Crumb muffins can never be a pipe dream, because the crumb eliminates that possibility, I think. And also, the following shot of blackberries and gold is so luscious, that I can’t bear to think of this recipe as needing improvement.

Good plan, Lauren. Just decide that something doesn’t need improvement because you can’t handle the thought that it might.

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners and set aside. Prepare the crumb topping in a small mixing bowl by whisking together the flour, sugars, almonds, molasses and salt. Add the oil, one tablespoon at a time, lightly mixing with your fingertips after each addition. Set aside in the fridge.

In a large mixing bowl, whisk together the flour, salt, and baking powder; set aside. In a 2 cup measure (or a small mixing bowl) whisk together the oil, sugars, almond milk, molasses and vanilla extract. Create a well in the center of the dry ingredients and pour in the wet mixture, as well as the egg, and whisk until just combined. Fold in blackberries. Divide the batter into the prepared muffin wells and cover with crumble. Bake at 350˚F for 28-30 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.

This chocolate cake was made of chocolate-y coffee stout beer, and it had a literal dark chocolate oat fudge river pouring out of the middle of it.

Because what else would happen to the dregs of this quality stout beer in my hands?

I saw the idea for this loaf cake on Lady & Pups, my favorite food blogger discovery of late. She did it as a banana bread, which is so ultimate, but I didn’t have bananas/did have stout on hand, so this is what followed. Never fear, I’ll get back to the banana bread as soon as I can scrounge up 75 cents with which to buy three bananas.

Why are butter and daffodils so similar and yet so different?

Also, copper measuring spoons, which are so FUN.

Ok, so here is what happened. This shot is out of focus because the cake was literally falling apart as I was shooting. Also it was dark out. If I had had two shakes more patience and let the thing cool in pan, it would have stayed together, and poured out as a fudge river. However, me being (apologetically) me, I did not.

So I was forced to make the loaf crumbles into an ice cream cake. Please contain your disappointment.

It was my first one, so don’t mind how janky it looks. How does DQ do the whole crunch middle thing??

To make the chocolate river batter, melt the butter and chocolate chips in a microwave-safe bowl, heating for 30 second interval and stirring until melted and smooth. Whisk in the egg and powdered sugar, followed by the oat flour, whisking until just combined. Refrigerate this mixture while you make the loaf batter.

In a large mixing bowl, stir together the dry ingredients – flour, salt, cocoa powder, sugar, baking powder, cornstarch, and the chocolate chips. Once combined, add the stout, vegetable oil, and butter. If the batter seems really thick, stir in a little more beer (or water or milk could work–I used an IPA woops).

Spray a loaf pan with cooking spray. Pour the batter into the prepared pan, then take the fudge batter out of the fridge and spoon it over the top of the loaf in a line, pressing it in gently. Bake for about 40 minutes, or until a toothpick inserted into the thickest part of the loaf comes out clean. Cool, then slice and serve.

I snapped this so fast after I wrenched off the wrappings of this unexpected gift. I was too delighted. Stone fruit season is upon us! I can’t even wait. Here are some old goodies to get your ticker turning:

Social experiment: paper the table and pile all the food on it and then throw a party and see how people handle it. Because no one reallyyy cares about party food…right? It’s more about friends and dancing? Just me?

Well, I was voted down, but I have high hopes that I will pull off a dump mix party at some point. Stay tuned.